Description
A crisp, refreshing, and sophisticated salad that highlights the delicate, anise-like flavor of raw fennel. Thinly shaved ribbons of fennel are tossed in a zesty lemon vinaigrette, then finished with crunchy toasted nuts, fresh herbs, and savory shaved cheese. This Italian-inspired dish is perfect as a light starter or a vibrant side, offering a modern, clean profile that is quick to prepare and deeply satisfying for any mindful eater.
Ingredients
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper to taste
2 medium fennel bulbs, thinly sliced using a mandoline
2 tablespoons chopped fresh fennel fronds
1/3 cup shaved Parmesan or pecorino cheese
1/3 cup toasted pine nuts or sliced almonds
2 tablespoons chopped fresh parsley
Instructions
Whisk together the olive oil, lemon zest, lemon juice, honey, Dijon mustard, salt, and pepper in a large mixing bowl to create the vinaigrette.
Add the thinly shaved fennel bulbs to the bowl.
Toss the fennel thoroughly with the dressing until evenly coated.
Gently fold in the chopped fennel fronds, shaved cheese, toasted nuts, and fresh parsley.
Serve immediately while the fennel is fresh and crisp.
Notes
Use a mandoline slicer for the best results to ensure paper-thin, consistent ribbons of fennel. You can prepare the vinaigrette in advance, but assemble the salad just before serving to maintain the signature crunch. If you prefer a milder taste, soak the shaved fennel in ice water for 5 minutes and pat very dry before tossing with the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg